Chai Creamsicles with Raw Chocolate Magic Shell
Can I tell you something that’s kind of embarrassing? …and will you promise not to judge me?
I took my popsicle mold on our road trip because I just couldn’t imagine parting with it for the better part of a year. Never mind the fact that most places we stayed at only had mini fridges whose tiny freezers were so coated with ice I could barely cram a bag of frozen berries in them for smoothies (because obviously I brought our blender too). And the places where we did have a full-size freezer, we usually didn’t have air conditioning, which meant that every time I tried to share a popsicle recipe they quickly turned into puddles. Aaron, who was tasked with photographing them, finally put his foot down and told me very firmly, “No more popsicle recipes, Amanda. You have to let it go.”
Fast forward twelve months and we’re back at our house with our full-size freezer, my beloved popsicle mold, and I’m finally bringing you a popsicle recipe! (for the record, Aaron is now threatening a framed “don’t even ask me to photograph your popsicles” poster because admittedly, popsicles might be the worst when it comes to taking a good photo) Let me tell you though—this is one popsicle recipe that was worth the extra effort/marital strain.
We’ve recently become obsessed with the Elixirs from REBBL (Roots Extracts Berries Bark Leaves). Have you tried their drinks yet?? They are so good. Everything from their flavors (Maca Cold-Brew! Reishi Chocolate! Turmeric Golden-Milk!), to their superfood ingredients, and their commitment to sustainability. I adore what this company stands for and the organic products they create.
About a week into my now daily, 3pm REBBL Elixir ritual, it occurred to me that their coconut milk-based beverages might be amazing in popsicle form. I love being right.
Ashwagandha Chai is my current favorite flavor because when blended with soaked cashews, it makes one insanely good creamsicle (think: chai coconut milk latte in popsicle form). Also, the ashwagandha is a powerhouse adaptogen that supports stress-relief and the chai provides a nice little energy boost that’s a great antidote to the inevitable mid-afternoon slump.
Once I perfected the creamsicles, I did what I always do: covered them in chocolate! Specifically, sweet cacao nib “sprinkles” and a raw chocolate magic shell that requires just four ingredients and a few seconds of stirring. It provides the most awesomely snappy chocolate crunch when you bite into the smooth chai creamsicle…total bliss.
Don’t feel the least bit guilty if you go back for seconds and thirds of these vegan chai creamsicles. They’re made entirely from whole foods and brimming with good-for-you fats. Plus, it’s so easy to whip up another batch. (I’m on my fifth!)
Thank you to REBBL for sponsoring this post! We love their Super Herb Elixirs and plant-based Proteins!
Chai Creamsicles with Raw Chocolate Magic Shell
Chai Creamsicles with Raw Chocolate Magic Shell
Serves: makes 7 popsicles
Prep Time: 4 hours
These 7-ingredient vegan chai creamsicles are made from whole foods, they're naturally sweetened, and they're so simple to make. Just blend, freeze, and dip in easy raw chocolate magic shell!
Cuisine: Gluten Free, Vegan Servings: makes 7 popsicles
Prep Time: 4 hours
These 7-ingredient vegan chai creamsicles are made from whole foods, they're naturally sweetened, and they're so simple to make. Just blend, freeze, and dip in easy raw chocolate magic shell!
Instructions
- Drain and rinse the cashew pieces and add them to the base of a high speed blender. Add the REBBL Ashwagandha Chai Elixir, maple syrup, coconut oil, and salt. Blend on high speed until very smooth, about 1 minute. Pour the mixture into your popsicle molds and freeze for 45 minutes to firm up slightly. Insert the popsicle sticks then sprinkle with cacao nibs (don't reverse this order or the cacao nibs will get pushed into the popsicles—still tasty, but not as pretty). Transfer the mold to your freezer until fully frozen, at least 4 hours (I prefer overnight to ensure they're frozen all the way through).
- A few minutes before you're ready to remove the popsicles from the freezer, prepare the magic shell: add the cacao powder to a small mixing bowl and whisk in the coconut oil until fully combined and smooth. Stir in the maple syrup and salt, then transfer to a jar with a lid (make sure the jar is wide enough to dip the popsicles).
- When you're ready to remove the popsicles, rinse the bottom of the popsicle mold under warm water for a few seconds. Pull the popsicles out, lay them on your parchment-lined baking sheet, and freeze for 5 minutes. Once the popsicles are re-frozen, dip each one into the chocolate magic shell (let any excess drip off), and sprinkle with cacao nibs. After the shell hardens (this takes a few seconds), lay the popsicle back onto your parchment-lined baking sheet. Repeat for each popsicle. Enjoy right away, or store leftover popsicles in an airtight container in the freezer.
Notes [4]
I use this popsicle mold.
I prefer cashew pieces over whole cashews for a couple of reasons: 1) they’re less expensive and 2) they save time because you don’t need to soak them as long as whole cashews.
You can store chocolate magic shell leftovers in a jar in the fridge. It will solidify, which means you’ll need to reheat it for dipping or pouring over ice cream later. After you re-heat it, give it a stir and make sure you allow it to cool to room temperature before you dip/pour it over ice cream.
The other REBBL Elixirs and Protein flavors work really well in this recipe! Just keep in mind that the Turmeric Golden-Milk and Matcha Latte Elixirs contain honey.
Copyright © 2023 Amanda Maguire for Pickles & Honey
